| dc.contributor.author |
Argyri, K |
en |
| dc.contributor.author |
Theophanidi, E |
en |
| dc.contributor.author |
Kapna, A |
en |
| dc.contributor.author |
Staikidou, C |
en |
| dc.contributor.author |
Pounis, G |
en |
| dc.contributor.author |
Komaitis, M |
en |
| dc.contributor.author |
Georgiou, C |
en |
| dc.contributor.author |
Kapsokefalou, M |
en |
| dc.date.accessioned |
2014-06-06T06:51:21Z |
|
| dc.date.available |
2014-06-06T06:51:21Z |
|
| dc.date.issued |
2011 |
en |
| dc.identifier.issn |
03088146 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/j.foodchem.2011.01.005 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/5471 |
|
| dc.subject |
Bioavailability |
en |
| dc.subject |
Dialyzability |
en |
| dc.subject |
In vitro digestion |
en |
| dc.subject |
Iron |
en |
| dc.subject |
Zinc |
en |
| dc.subject.other |
Bioavailability |
en |
| dc.subject.other |
Dialyzability |
en |
| dc.subject.other |
Future applications |
en |
| dc.subject.other |
In-vitro |
en |
| dc.subject.other |
Iron bioavailability |
en |
| dc.subject.other |
Number of samples |
en |
| dc.subject.other |
Absorption |
en |
| dc.subject.other |
Biochemistry |
en |
| dc.subject.other |
Zinc |
en |
| dc.subject.other |
iron |
en |
| dc.subject.other |
zinc |
en |
| dc.subject.other |
article |
en |
| dc.subject.other |
bioavailability |
en |
| dc.subject.other |
in vitro study |
en |
| dc.subject.other |
iron absorption |
en |
| dc.subject.other |
meal |
en |
| dc.title |
Iron or zinc dialyzability obtained from a modified in vitro digestion procedure compare well with iron or zinc absorption from meals |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/j.foodchem.2011.01.005 |
en |
| heal.publicationDate |
2011 |
en |
| heal.abstract |
The dialyzability method has been considered a convenient option for screening a large number of samples for iron bioavailability. A new setup that allows the rapid and efficient application of the dialyzability method has been recently proposed. To evaluate the new setup for its applicability in predicting iron and zinc bioavailability, dialyzable iron or zinc were compared with iron or zinc absorption. A series of solutions and meals that have been employed in published studies on iron or zinc absorption were prepared as described in the literature and digested in vitro using the new setup. Dialyzability was measured and correlated with published data on absorption. Iron or zinc dialyzability measured with the proposed setup correlated well with iron or zinc absorption. These results suggest that the new setup can be employed in the future applications for the prediction of iron or zinc bioavailability. © 2011 Elsevier Ltd. All rights reserved. |
en |
| heal.journalName |
Food Chemistry |
en |
| dc.identifier.issue |
2 |
en |
| dc.identifier.volume |
127 |
en |
| dc.identifier.doi |
10.1016/j.foodchem.2011.01.005 |
en |
| dc.identifier.spage |
716 |
en |
| dc.identifier.epage |
721 |
en |